Preheat oven to 375° and spray a 13x9" baking-dish with a non-stick spray right before filling.

In a skillet cook ground-beef over medium-high-heat, then add the onions and cook till beef is no longer pink.

Add garlic into beef mixture and cook for an extra 2-3 minutes stirring occasionally. Drain grease and return to pan.

Sprinkle seasonings, jalapenos, red pepper flakes and pepper over ground beef. Stir.

Pour big can of enchilada-sauce to meat mixture, stir till mixed and cook over moderate heat till warm and bubbly. Stir as necessary.

Open smaller enchilada-sauce and then pour just a small piece into prepared baking dish. Put aside.

Take 1 tortilla at a time, add a few heaping spoonfuls of meat mixture into center of tortilla, followed closely by both kinds of cheese and around 5-6 olives.

Roll and put each enchiladas from the baking-dish. After the base layer is stuffed, pour a bit more enchilada sauce on the top and repeat by putting the remaining enchiladas on top to the surface.

Then add any leftover meat and mix on top of the enchiladas then pour on the remaining enchilada-sauce over the enchiladas, top with remaining cheese then add the olives.

Cover with foil and put baking-dish on a baking-sheet to catch any spillage and bake for 60 minutes or till cheese is hot and sweet.

Carefully remove from oven and serve with sour-cream, slit green onions, cilantro and sliced avocados, if necesary.